Squid Yiouvetsi With Feta Sauce With Sundried Tomato And Pine Kernel

Recipe Level Easy
Recipe Time 15-30 minutes
Recipe Persons Serves 4


45g feta cheese
1 pack Pescanova squid whole cleaned
30g sundried tomatoes
1 ½ tbsp roasted pine kernel
2tbsp water
25g olive oil, for the feta sauce
200g orzo, medium
1 tbsp spring onion, finely chopped
1 tbsp finocchio, finely chopped
1 tsp garlic, finely chopped
1 shot white wine
2lt vegetable stock (from stock cube)
10g butter
2 tbsp chive
zest of 1 lime
olive oil
  1. For the feta sauce In a blender, we toss in the feta, crushed along with the sundried tomato, water and olive oil and mix until smooth.
  2. For the squid We clean and cut the squid into rings, 5mm thick. In a hot skillet, we pour olive oil and sauté the squid for 1 minute. We then set it aside.
  3. For the yiouvetsi In a deep skillet, we warm olive oil and sauté the orzo, finocchio, onion and garlic until translucent. We finish with the wine. Next, we pour in the vegetable stock little by little – as if preparing a risotto. Once the orzo softens, we combine with the feta sauce, butter, lime and chive. We season to taste.
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